Moroccan fish cakes, minted cucumber salad and hot sauce from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 139) by Diana Henry

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Notes about this recipe

  • jenburkholder on June 01, 2023

    Quite tasty. We also used rind of a lemon instead of preserved. Made the cakes bigger (fine) and used swai as the fish (probably not my fav but fine as well). We made the sauce with only 1T of sugar instead of 1/4 cup as "tangy" is preferable to us than "sweet". My chile wasn't spicy enough to get it to "hot sauce"! The minted cucumber salad was really lovely - all in all a very pleasant plate.

  • lou_weez on January 02, 2018

    A lovely combination of flavors. I didn't have any preserved lemon so grated in the rind of 1 lemon.

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